Tabbouleh

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I really liked this healthy and easy to make dish. I added chicken, but I wish now I would have kept it vegetarian. Still really, really good! Hardest part was the prep work!!

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but still really good

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I agree with all the recommendations about using less salt. I put the first 1 1/2 teaspoons in, and decided not to add any more once I tasted it.

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This is delicious! My boyfriend asked if I would always have a batch on deck when we run out! As others said, watch the salt.

After making this several times, though, II found that adding the olive oil after bulgur/boiling water hour works better. The oil blocks the absorption of the water. Also, I prefer the addition of one clove of garlic.

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I served this in pita pockets with a slice of feta, as seen on Ina's tv show. I also added a couple of chopped olives and a bit of roasted chicken. It's delicious!

Since everyone is commenting on the saltiness, I did include the 1 1/2 tsp of kosher salt as directed when preparing the bulgur. But then at the end I only included about 3/4 tsp, and that was fine to my taste.

When used as a sandwich filling like this, this recipe makes A LOT more than 8 servings. It will probably end up being 12-16 by the time my husband and I finish it all. Will make a half batch next time.

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Relaxing and easy to make. Healthy as well. Way too much salt. Careful there. 1 tsp. - 1 1/2 tsp. should be plenty for the entire recipe. I am modifying right now and hope that adding more bulgar will balance it out.

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As to whether tabbouleh has mint in it, my Saudi landlady and her Lebanese husband will be very surprised at that. Their tabbouleh has tons of mint in it and it is delicious.

Personally this recipe is almost exactly like theirs. Love it.

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There is NO mint in tabbouleh. I doubled the parsley instead of adding mint but still thought the recipe as is is not as good as other tabbouleh recipes. It should definitely be more tangy and a key ingredient in many recipes, sumac, is missing.

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Heeding the advice of previous cooks, I added the 1-1/2 teaspoons of salt to the initial bulgar mix. You really want to do this to make a nice seasoned base to the salad. I held off the rest of the salt until after the salad had sat for at least an hour and then flavored it to my liking. As for the tomatoes, I don't like the texture or off-taste of tomatoes that have sat overnight. Since the salad was consumed over a 3-day period, I took out the amount of salad I needed for the particular meal, added a comparable amount of freshly chopped tomatoes, and then stored the rest of the salad without any tomatoes. The freshly cut tomatoes each time really kept the taboulleh fresh. Thanks to all for posting such constructive comments.

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I learned about the "salt issue" the hard way! I wish I had read the reviews ahead of time! I ended up having to make more bulghur in order to make a double batch because the salt was SO overwhelming. When the salt was adjusted the recipe was fabulous and the absolute hit of the Mediterranean feast that we hosted at our home.